New technological solutions in curds whey processing. Part 1. Study of the process of curds whey microparticulation

The results of the process of the curds whey microparticulation research in a pilot plant are given in the article. The technological scheme of modification of composition and properties of the curds whey includes preliminary whey purifying, ultrafiltration, heating of the obtained whey concentrate in the plate heat-exchanger and microparticulation. UF-concentrate was subjected to mechanical treatment of the sufficient intensity in order to prevent spontaneous aggregation of protein particles and formation of precipitate. Simultaneous formation of spherical particles of microparticulate was observed. The particles size of microparticulate was adjusted by changing of the nominal rotation speed of dispersive device (from 40 to 85 %), as the size essentially effects the product viscosity and its consistency. The dry matters take the main part in the microparticulate rheological characteristics formation, the protein content in particular. Regardless the composition of the initial curds whey, the microparticulate samples with mass fraction of protein more than 8 % had shown the best properties. The optimal technological regimes were obtained with the help of the mathematic modeling methods, and on their basis the principal scheme of curds whey microparticulate receiving was developed. The microparticulate produced according to the offered technology, was characterized by the high mass fraction, the mass fraction of «true» protein exceeded this parameter of the native curds whey essentially. This is a very important factor in manufacture of such milk products, as curds and cheese. The valuable composition and unique properties of the microparticulate allows apply it in a wide range of foods production in order to replace raw milk.

quark whey, microparticulate